I adore all things pumpkin! It doesn’t matter if it’s savory or sweet, when I flip the calendar page over to October, I immediately begin craving all things pumpkin. The pumpkin obsession, with all the soups andpies and even smoothies to be made, continues right on through Autumn and into Winter. This year, as I’m heading into my season of all things pumpkin, I have a new favorite pumpkin recipe!

This Pumpkin Magic Custard Cake has taken everything I love about a pumpkin pie and made it better in so many ways. First, this Pumpkin Magic Custard Cake is magically easy! There is no fussy pie crust to make and instead the cake magically bakes itself into two layers of custard and cake. I couldn’t even begin to tell you the baking science behind this, which is why it’s called magic, but I am so impressed every time I pour one bowl of batter into an AirPerfect Cake Pan and pull out of the oven in two delicious layers of cake and custard.

I first tried a Magic Custard Cake after seeing a tasty recipe over on the White on Rice Couple food blog. It became a quick hit in my kitchen because of its simple yet delicious elegance. When the October pumpkin season rolled around, I knew I needed to figure out how to make a pumpkin version.

Magic Pumpkin Custard Cake

The creative cake that makes it's own layers...with a pumpkin spiced twist!

Ingredients

½ cup unsalted butter

2 cups milk

4 eggs, separated

1 2/3 cup sugar

1 tbsp water

1 cup flour

1 cup pumpkin puree

2 tbsp pumpkin pie spice

1 tsp cinnamon

1 tsp vanilla extract

Instructions

Preheat oven to 325 degrees. Melt the butter and set it aside to cool. Warm the milk until it is lukewarm and set it aside. Whip the egg whites until stiff peaks form. Set aside. Beat the egg yolks and the powdered sugar until light. Beat in the melted butter, and spices. Beat in the flour. Beat in the pumpkin and milk. Scrape down the sides of the bowl and mix until smooth. Gently fold in the egg whites, half at a time, by hand. Pour into a greased 8x8 inch baking pan. Bake for 45 to 55 minutes, until cake is set. The cake may be slightly jiggly because it is custard, but the center will be set when it is done. If the cake begins to brown before the center is set, lightly cover it with tin foil for remaining baking time. Allow the cake to cool for 10 minutes in pan. Cool completely before serving. You can serve it directly out of the pan or turn it out gently onto a cooling rack. When cooled and ready to serve, serve with Salted Caramel Sauce.

This Pumpkin Magic Custard Cake is good on its own, but so much better when topped with Salted Caramel Sauce. It’s the kind of dessert that is easy enough to make and curl up with a slice on a blustery Autumn weeknight in. It’s also the kind of dessert that you can serve to guests for the holiday entertaining season and everyone is going to ask for seconds followed by requests for the recipe. It really is that good! I can’t wait for you to try it and discover just how “magic” this Magic Pumpkin Custard Cake really is!

Magic Pumpkin Custard Cake

The creative cake that makes it's own layers...with a pumpkin spiced twist!

Ingredients

½ cup unsalted butter

2 cups milk

4 eggs, separated

1 2/3 cup sugar

1 tbsp water

1 cup flour

1 cup pumpkin puree

2 tbsp pumpkin pie spice

1 tsp cinnamon

1 tsp vanilla extract

Instructions

Preheat oven to 325 degrees. Melt the butter and set it aside to cool. Warm the milk until it is lukewarm and set it aside. Whip the egg whites until stiff peaks form. Set aside. Beat the egg yolks and the powdered sugar until light. Beat in the melted butter, and spices. Beat in the flour. Beat in the pumpkin and milk. Scrape down the sides of the bowl and mix until smooth. Gently fold in the egg whites, half at a time, by hand. Pour into a greased 8x8 inch baking pan. Bake for 45 to 55 minutes, until cake is set. The cake may be slightly jiggly because it is custard, but the center will be set when it is done. If the cake begins to brown before the center is set, lightly cover it with tin foil for remaining baking time. Allow the cake to cool for 10 minutes in pan. Cool completely before serving. You can serve it directly out of the pan or turn it out gently onto a cooling rack. When cooled and ready to serve, serve with Salted Caramel Sauce.